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クッキーにおける小麦粉から米粉への粉量換算方法（第2報）
https://doi.org/10.60171/00003100
https://doi.org/10.60171/00003100da609026-34c4-4e6e-89cb-b28d7cec83b9
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
51-03.pdf (968.4 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-03-15 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | クッキーにおける小麦粉から米粉への粉量換算方法（第2報） | |||||||||||||
| 言語 | ja | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Method of Converting Wheat Flour Quantity into Rice Flour Quantity in Cookies (Part-2) | |||||||||||||
| 言語 | en | |||||||||||||
| 言語 | ||||||||||||||
| 言語 | jpn | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 米粉 rice flour | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 小麦粉 wheat flour | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | クッキー cookies | |||||||||||||
| キーワード | ||||||||||||||
| 主題Scheme | Other | |||||||||||||
| 主題 | 小麦アレルギー児 wheat-allergic children | |||||||||||||
| 資源タイプ | ||||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||
| ID登録 | ||||||||||||||
| ID登録 | 10.60171/00003100 | |||||||||||||
| ID登録タイプ | JaLC | |||||||||||||
| 著者 |
村田, 美穂子
× 村田, 美穂子
× 佐々木, 茜
× Murata, Mihoko
× Sasaki, Akane
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| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | Rice-flour cookies were prepared according to a recipe for wheat-flour cut-out cookies with modifications exclusively to the quantity of the flour, using 90, 80, 70, 60, and 50 grams of rice flour instead of wheat flour. A sensory evaluation and an ease-of-cooking evaluation were performed on the test samples. In terms of conversion from the weight of wheat flour indicated by the recipe to the weight of rice flour, the evaluation results showed that the most favorable were the rice-flour cookies prepared with rice flour by the weight 10％ less than the weight of wheat flour. Using this conversion rate, rice-flour cookies were made according to commercially available recipes for wheat-flour cookies. A sensory evaluation was conducted to compare the wheat-flour cookies with the rice-flour cookies. The result showed significant differences in ＂crumbliness＂ and ＂crispness＂. That is, the rice-flour cookies were significantly crumblier than the wheat-flour cookies, while the wheat-flour cookies were significantly crispier than the rice-flour cookies. In the aim of providing a practical alternative for wheat-allergic patients, other types of cookies and dishes containing wheat flour will be researched to learn more about the weight conversion from the wheat flour to the rice flour. |
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| 書誌情報 |
広島文化学園短期大学紀要 巻 51, p. 15-22, 発行日 2018-12-28 |
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| 出版者 | ||||||||||||||
| 出版者 | 広島文化学園短期大学 | |||||||||||||
| ISSN | ||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||
| 収録物識別子 | 18846769 | |||||||||||||
| 書誌レコードID | ||||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||||
| 収録物識別子 | AA12454339 | |||||||||||||
| フォーマット | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | application/pdf | |||||||||||||
| 著者版フラグ | ||||||||||||||
| 出版タイプ | VoR | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||||||||
